0:00:02 > 0:00:04The search continues to find Britain's best young baker.
0:00:04 > 0:00:06They're having biscuits thrown at them...
0:00:06 > 0:00:08Bread thrown at them... Ah!
0:00:08 > 0:00:10And massive cream cakes thrown at them.
0:00:10 > 0:00:11- Don't even think about it.- Welcome...
0:00:11 > 0:00:13- BOTH:- To Junior Bake Off.
0:00:15 > 0:00:17The heat is on for today's four bakers...
0:00:17 > 0:00:19They're still really hot.
0:00:19 > 0:00:20..with a sticky caramel technical.
0:00:20 > 0:00:22It's too thick.
0:00:22 > 0:00:25They face the music with show-stopping biscuits...
0:00:25 > 0:00:27I haven't got enough time.
0:00:27 > 0:00:29Oh, I forgot to put the chocolate chips in.
0:00:29 > 0:00:30Whoa!
0:00:30 > 0:00:32..and await the judges' final verdict.
0:00:32 > 0:00:35You're biscuits, for me, are a little dry.
0:00:57 > 0:01:00The four intrepid bakers heading into the Bake Off tent
0:01:00 > 0:01:02are all aged 12.
0:01:02 > 0:01:05So which one will do enough today to claim their place
0:01:05 > 0:01:07in next week's quarterfinal?
0:01:08 > 0:01:11Rugby fan Megan from the Rhondda Valley
0:01:11 > 0:01:12is a perfectionist in the kitchen.
0:01:12 > 0:01:14I've practised my bake so many times,
0:01:14 > 0:01:16I think my family are getting sick of them.
0:01:16 > 0:01:18- Are you nervous?- Yeah.
0:01:18 > 0:01:22For Alex from Manchester, baking is an obsession.
0:01:22 > 0:01:26I have been dreaming of cake, biscuits, buns, pizza.
0:01:26 > 0:01:28Everything to do with baking.
0:01:28 > 0:01:31Relishing the competition is Hafsa from Wembley.
0:01:31 > 0:01:32I really want to win.
0:01:32 > 0:01:34It would mean the world to me
0:01:34 > 0:01:37because I've been baking ever since I was little.
0:01:37 > 0:01:40At home in Gosport, James is used to having his bakes
0:01:40 > 0:01:42tested by his two little sisters.
0:01:42 > 0:01:47I'm worried about professionals looking at my bakes
0:01:47 > 0:01:50and saying, "Uh, that bit's good, but that bit isn't good.
0:01:50 > 0:01:52"Uh, no, you could improve on this."
0:01:52 > 0:01:54It's amazing being in here.
0:02:01 > 0:02:04First, our bakers take on a recipe they've never seen before,
0:02:04 > 0:02:07designed to test them on their baking instincts.
0:02:09 > 0:02:11Hello there, bakers. How are you doing?
0:02:11 > 0:02:14- CONTESTANTS:- Good. - Good, good. A bit nervous?
0:02:14 > 0:02:16- Yeah.- Don't be, don't be.
0:02:16 > 0:02:18We have got two challenges for you today,
0:02:18 > 0:02:21the first of which is our technical, which is where Allegra and Graham
0:02:21 > 0:02:24would like you to create a layered salted caramel cake.
0:02:24 > 0:02:26Mmm! MARK LAUGHS
0:02:26 > 0:02:28Good faces.
0:02:28 > 0:02:32So it's a Victoria sponge with a salted caramel filling,
0:02:32 > 0:02:35covered in salted caramel butter cream
0:02:35 > 0:02:38and then piped and feathered with - yeah, you guessed it -
0:02:38 > 0:02:39salted caramel.
0:02:39 > 0:02:42Judges, what are you looking for? Salted caramel, by any chance?
0:02:42 > 0:02:45Well, Sam that salted caramel needs to be absolutely smooth
0:02:45 > 0:02:47and have a holding consistency.
0:02:47 > 0:02:49We'll also be looking for a moist sponge
0:02:49 > 0:02:51and finesse in the feathering.
0:02:51 > 0:02:52Fantastic. Now here's a quick word from
0:02:52 > 0:02:55our Barnsley hand-washing police.
0:02:55 > 0:02:56'As thou washed thee 'ands?
0:02:56 > 0:02:59That's, uh, have you washed your hands?
0:02:59 > 0:03:01- Yeah?- Yeah.- Excellent, brilliant.
0:03:01 > 0:03:02You have one hour and 20 minutes
0:03:02 > 0:03:05to create a salted caramel masterpiece.
0:03:05 > 0:03:07- On your mark...- Get set... BOTH:- Bake!
0:03:12 > 0:03:16It feels amazing to be baking in the tent, finally.
0:03:16 > 0:03:18I've been waiting for it for months!
0:03:23 > 0:03:27When I heard I was making a salted caramel cake, I was a bit worried
0:03:27 > 0:03:29because I've never make one before.
0:03:29 > 0:03:35It sounds really yummy and I hope that I get to eat it.
0:03:35 > 0:03:37So, the salted caramel cake.
0:03:37 > 0:03:40For me, it's largely about the caramel.
0:03:40 > 0:03:43It's actually sitting proud, standing up from the cake.
0:03:43 > 0:03:47The feathering on that is exactly where we want it to be.
0:03:47 > 0:03:50Nuts nicely pressed on the side, not whacked on.
0:03:52 > 0:03:55Good sponge, nice crumb. Nice moist layers.
0:03:55 > 0:03:56The caramel's held its place,
0:03:56 > 0:03:59it hasn't dripped down into the sponge below.
0:03:59 > 0:04:02This might seem like a very easy recipe,
0:04:02 > 0:04:04but it's a very easy cake to mess up.
0:04:07 > 0:04:10The bakers start with the Victoria sponge.
0:04:10 > 0:04:14We've got the caster sugar, the self-raising flour,
0:04:14 > 0:04:15the eggs and the butter.
0:04:15 > 0:04:17Ugh.
0:04:18 > 0:04:20Oh, my God.
0:04:20 > 0:04:21There's much less pressure at home.
0:04:21 > 0:04:24If you don't like it, you just put it in the bin, no-one knows.
0:04:24 > 0:04:25It's not like that here.
0:04:28 > 0:04:32- All right, Alex. How are you doing? - Good thanks.- Yeah?
0:04:32 > 0:04:35- Just getting all my mixture in the tins.- Excellent stuff.
0:04:35 > 0:04:37You know when the judges said that the technical
0:04:37 > 0:04:40- was going to be a salted caramel cake, were you "yay!"- or "nay"?
0:04:40 > 0:04:43In between, really. I've done caramel before
0:04:43 > 0:04:46and I've done a cake before, I've just not done it together.
0:04:46 > 0:04:47What's your forte?
0:04:47 > 0:04:50- What's the thing that you love to bake, that you're best at?- Cakes.
0:04:50 > 0:04:51- Yeah!- Oh!
0:04:51 > 0:04:54- Hang on a minute.- You said... - "This is a cake!"
0:04:54 > 0:04:57- Wait a minute! - That is good detective work.
0:04:57 > 0:04:59- That is good detective work. - Thanks, mate.
0:05:00 > 0:05:04All these bakers are experienced, so if you want to try this at home,
0:05:04 > 0:05:07remember - tell an adult first, will you?
0:05:07 > 0:05:11Bakers, you have had 20 minutes, there is one hour remaining.
0:05:11 > 0:05:13Loads of time!
0:05:17 > 0:05:20While the cakes are in the oven, the bakers need to crack on with
0:05:20 > 0:05:22the most crucial part of the bake.
0:05:22 > 0:05:24- READS:- 'Make caramel by melting
0:05:24 > 0:05:26'together brown sugar and the butter.'
0:05:29 > 0:05:31Is this combined? That's not combined.
0:05:31 > 0:05:32That's a big mess.
0:05:34 > 0:05:36The butter and dark brown sugar should be gently melted.
0:05:36 > 0:05:38I'm scared to leave it!
0:05:40 > 0:05:43HE HUMS
0:05:43 > 0:05:45- I'm watching you. - SHE CHUCKLES
0:05:45 > 0:05:49Because you seem to have more experience with caramel than me.
0:05:50 > 0:05:52- Morning, James.- Hello. Morning.
0:05:52 > 0:05:54- How are you doing, buddy? - I think I'm doing fine.
0:05:54 > 0:05:57Because I've never made caramel before.
0:05:57 > 0:05:59I can still see bits of sugar, which isn't good.
0:05:59 > 0:06:01Yeah, just keep going.
0:06:01 > 0:06:03You just need it to come together a bit more than that.
0:06:03 > 0:06:04- Crucial stage.- Yeah.
0:06:07 > 0:06:09The sugar should be completely dissolved
0:06:09 > 0:06:12before the rest of the ingredients are added,
0:06:12 > 0:06:14otherwise the caramel will be grainy
0:06:14 > 0:06:16and won't reach the right consistency.
0:06:16 > 0:06:18Then I'm going to add my double cream,
0:06:18 > 0:06:20my condensed milk and my salt.
0:06:22 > 0:06:25I'm just waiting for it to be piping hot,
0:06:25 > 0:06:27so I'm waiting for some steam.
0:06:27 > 0:06:30Boiling the caramel allows the moisture to steam away,
0:06:30 > 0:06:32therefore thickening the mixture.
0:06:33 > 0:06:35- Morning, Hafsa.- Morning.
0:06:35 > 0:06:37- How are you?- I am good, thanks.
0:06:37 > 0:06:39Crucially, how are you feeling about your caramel?
0:06:39 > 0:06:41I think it looks about right.
0:06:41 > 0:06:43Are you happy that, once its cooled down,
0:06:43 > 0:06:45it's going to get to a holding consistency?
0:06:45 > 0:06:46Yep, I think so.
0:06:46 > 0:06:48The more I spread it out, the quicker it will cool.
0:06:49 > 0:06:53When the sugar crystals in the mixture cool down, they harden,
0:06:53 > 0:06:55- helping the caramel to set.- Cool.
0:07:04 > 0:07:06I don't think I'd ever be thinking
0:07:06 > 0:07:09that I'd be staring this close at a cake.
0:07:09 > 0:07:11Ooven glooves. Ha-ha!
0:07:22 > 0:07:25Aargh! The top of my cake broke.
0:07:26 > 0:07:28I think it's OK, it's OK.
0:07:28 > 0:07:30I will hide it.
0:07:30 > 0:07:33I am just sandwiching my two Victoria sponges
0:07:33 > 0:07:35with caramel in between.
0:07:35 > 0:07:37They are still really hot.
0:07:37 > 0:07:40I didn't think they'd be as hot this close to the end.
0:07:42 > 0:07:45If the cake isn't cooled down enough,
0:07:45 > 0:07:47the caramel filling will melt into the sponge.
0:07:55 > 0:07:57They're quite a bit cooler.
0:07:57 > 0:07:59OK, bakers, you've got half an hour left.
0:07:59 > 0:08:01Uh! Half an hour left.
0:08:01 > 0:08:02That...is good.
0:08:02 > 0:08:05Yeah. I can put cake upon cake.
0:08:10 > 0:08:13'Make the icing by creaming the butter until soft,
0:08:13 > 0:08:16'then add half of the caramel mixture.'
0:08:16 > 0:08:18It's really, really nerve-racking now.
0:08:19 > 0:08:23So as you know, I'm all about that caramel. And over there, Megan,
0:08:23 > 0:08:28hers is the one I would tip as being the best consistency at this stage.
0:08:28 > 0:08:31There's quite a bit of mess going on from Hafsa at the moment.
0:08:31 > 0:08:33I did notice she had lumps in her caramel.
0:08:33 > 0:08:35Perhaps she is going to run into problems later.
0:08:39 > 0:08:44Decorating is definitely one of my strengths in baking.
0:08:44 > 0:08:47You can just go wild and, like, show your personality.
0:08:49 > 0:08:52The caramel butter cream should be applied as one smooth layer.
0:08:54 > 0:08:57The hot water helps because it warms the palette knife
0:08:57 > 0:08:59and it gives the icing a smoother finish.
0:08:59 > 0:09:01It's very messy.
0:09:01 > 0:09:03It's broken there, but I have a plan.
0:09:03 > 0:09:05Cover it with icing.
0:09:05 > 0:09:08If that doesn't work, I will eat the bit that has come off
0:09:08 > 0:09:11and then put icing in the hole.
0:09:11 > 0:09:13Uh! Right.
0:09:13 > 0:09:16The outside of the cake is decorated with
0:09:16 > 0:09:18a single layer of chopped peanuts.
0:09:18 > 0:09:22Well, I've just grabbed a handful and smothered it around the edge
0:09:22 > 0:09:25and carried it until it has run out and then got another handful.
0:09:25 > 0:09:27Don't eat this if you've got a nut allergy!
0:09:27 > 0:09:29Bakers, you've got ten minutes left.
0:09:29 > 0:09:32SMASHING
0:09:35 > 0:09:39The remaining caramel should be piped in neat lines.
0:09:39 > 0:09:41My heart is thumping a lot.
0:09:41 > 0:09:43The lines aren't really even.
0:09:43 > 0:09:46'Then using a cocktail stick, create a feathered design.'
0:09:46 > 0:09:49An attractive feathered effect is achieved by dragging
0:09:49 > 0:09:52the caramel in opposite directions.
0:09:52 > 0:09:55It looks nice and happy.
0:09:55 > 0:09:56One minute left.
0:09:57 > 0:10:00Me thinks I am done.
0:10:00 > 0:10:01It's too thick.
0:10:01 > 0:10:03I'm shaking.
0:10:04 > 0:10:06Dramatic spin.
0:10:06 > 0:10:07Slow spin.
0:10:12 > 0:10:14OK, bakers, stop what you're doing.
0:10:14 > 0:10:17That is it, your time is up.
0:10:17 > 0:10:20If you'd like to bring your salted caramel cakes up to the alter
0:10:20 > 0:10:21to be judged, please.
0:10:25 > 0:10:27It's wonky.
0:10:29 > 0:10:31I tried really hard but I can't tell
0:10:31 > 0:10:34whether the cake is going to be nice or not.
0:10:34 > 0:10:37It's going to be very nerve-racking when they cut into the cake.
0:10:41 > 0:10:42Alex.
0:10:42 > 0:10:45- The first thing you'd have to say - it's on the wonk, isn't it?- Yes.
0:10:45 > 0:10:47Let's be honest, that is on the wonk.
0:10:47 > 0:10:50Having said that, I am enjoying your feathering.
0:10:50 > 0:10:53On the nuts, it's approaching peanut butter on the side.
0:10:53 > 0:10:55I think you were dragging your hand round.
0:10:55 > 0:10:58You want to pat it on, and then you get a cleaner finish.
0:10:59 > 0:11:03What I'm seeing here is a nice sponge, good layer of caramel.
0:11:05 > 0:11:07- That's a nice cake.- Good effort.
0:11:07 > 0:11:08Thank you.
0:11:08 > 0:11:10Well done, Alex.
0:11:10 > 0:11:14- Moving on. - Megan! That's a fine looking thing.
0:11:14 > 0:11:19That, for me, is a near perfect feather. You had a good caramel.
0:11:19 > 0:11:21Yeah, consistency wise, it was on the money.
0:11:21 > 0:11:23Really nice nut work.
0:11:23 > 0:11:25Hopefully, this will taste really good.
0:11:25 > 0:11:26Light sponge.
0:11:28 > 0:11:30That's my kind of cake.
0:11:30 > 0:11:32- Good bake, Megan.- Well done.
0:11:32 > 0:11:33Thank you.
0:11:33 > 0:11:37James, this also looks like a very nice bit of feathering.
0:11:37 > 0:11:38Thank you.
0:11:38 > 0:11:39I like your nuttage.
0:11:39 > 0:11:41- You broke your cake?- Yeah.
0:11:41 > 0:11:43How did you fix that?
0:11:43 > 0:11:48- I covered it with icing and stuck it together with icing.- OK.
0:11:49 > 0:11:51You've actually done a magic job.
0:11:51 > 0:11:53You've got a really nice sponge on the top.
0:11:53 > 0:11:56And underneath, you've got salted caramel sticky toffee pudding.
0:11:56 > 0:12:00- LAUGHTER - Two for one!- Which is great!
0:12:01 > 0:12:04So, Hafsa, this looks like a nice cake.
0:12:04 > 0:12:06Feathering could have been a little neater.
0:12:06 > 0:12:08SHE WHISTLES
0:12:08 > 0:12:12It's given us a lovely ooze. Look, it's given us a lovely ooze.
0:12:12 > 0:12:13It's a surprise in the centre.
0:12:13 > 0:12:16It's just not quite caramel we were looking for today.
0:12:16 > 0:12:17Your sugar is not fully dissolved.
0:12:17 > 0:12:19I've got one of your lumps of sugar here.
0:12:19 > 0:12:21So this is why your caramel is not setting.
0:12:22 > 0:12:24Sponges are good.
0:12:24 > 0:12:26Just let down by your caramel.
0:12:26 > 0:12:30- All four cakes are really good bakes.- Well done.
0:12:30 > 0:12:33The judges will now decide which two salted caramel cakes
0:12:33 > 0:12:35they think are the best.
0:12:35 > 0:12:38All right, judges, have you made your decision
0:12:38 > 0:12:40on which bakes are your top two?
0:12:40 > 0:12:43One of our top two is Megan.
0:12:43 > 0:12:45And the other bake - this is in no particular order -
0:12:45 > 0:12:47- is James's.- Thank you.
0:12:47 > 0:12:49- Congratulations.- GRAHAM: Well done.
0:12:49 > 0:12:52You've all done so well, I reckon you should eat your cakes.
0:12:52 > 0:12:56When he said it was near perfect feathering, that was amazing.
0:12:56 > 0:12:59My stomach was all twirly and it was really cool.
0:12:59 > 0:13:00- Give me cake now.- Yes, OK.
0:13:00 > 0:13:03This is my celebratory dance.
0:13:04 > 0:13:07Next time, I'm going to level out my cakes.
0:13:07 > 0:13:09I don't mind coming in the bottom two.
0:13:09 > 0:13:12I've still got the showstopper bake to show off what else I can do.
0:13:16 > 0:13:19Now, while our technical really tested our bakers and how well they
0:13:19 > 0:13:20could follow a recipe,
0:13:20 > 0:13:23the showstopper will let them express themselves.
0:13:23 > 0:13:25- Sam, how do you express yourself? - Oh, it's easy, mate.
0:13:25 > 0:13:28Through the medium of interpretive dance.
0:13:43 > 0:13:47All right, bakers, it is time for your final challenge of the day,
0:13:47 > 0:13:48and it's the big one.
0:13:48 > 0:13:53Graham and Allegra would like you to make 12 musical biscuits.
0:13:53 > 0:13:57You've got an hour and a half to complete this bake. Good luck.
0:13:57 > 0:13:59- On your marks...- Get set... BOTH:- Bake!
0:14:01 > 0:14:05The bakers have been asked to depict their love of music in biscuit form.
0:14:05 > 0:14:07It can be any shape or any flavour they like.
0:14:09 > 0:14:13I want to see a nice snap, crumb, good even bake, nice smooth edges.
0:14:13 > 0:14:16They can use any dough, but what I don't want to see
0:14:16 > 0:14:19is 12 identical, boringly iced biscuits.
0:14:19 > 0:14:21That's my idea of a fail.
0:14:21 > 0:14:25Well, for my showstopper I am doing a musical jigsaw.
0:14:25 > 0:14:27Me and my family, we all like jigsaws
0:14:27 > 0:14:30doing, like, a thousand-piece on a Sunday afternoon.
0:14:30 > 0:14:32And we all play musical instruments,
0:14:32 > 0:14:35so it just kind of fit to make a musical jigsaw.
0:14:36 > 0:14:39Alex's jigsaw will be made out of chocolate chip shortbread
0:14:39 > 0:14:42which he'll coat with nutty chocolate spread before adding
0:14:42 > 0:14:45a layer of fondant icing, onto which he'll pipe musical notes
0:14:45 > 0:14:48to replicate a sheet of music.
0:14:48 > 0:14:49Alex, are you musical?
0:14:49 > 0:14:51Yes, I've got a drum at home.
0:14:51 > 0:14:53- You brought your drumsticks along with you?- Yes.
0:14:53 > 0:14:56- Amazing!- Go on, give us a little beat. Go on.
0:14:56 > 0:14:57Then we'll dance.
0:15:00 > 0:15:04- Yeah. Short and sweet, I like it. - It's fine, yeah.- Like it, like it.
0:15:07 > 0:15:09Music is one of my favourite things.
0:15:09 > 0:15:13I like House Of the Rising Sun, that's one of my favourite songs,
0:15:13 > 0:15:17so I decided to make this presentation board
0:15:17 > 0:15:21and do the biscuits in the shape of notes.
0:15:22 > 0:15:26James is the only baker attempting two different types of biscuit.
0:15:26 > 0:15:28His House Of The Rising Sun notes
0:15:28 > 0:15:30will be peppermint with chocolate buttercream icing
0:15:30 > 0:15:33and chocolate bourbons covered with a lime glaze.
0:15:34 > 0:15:37Jamesy baby, chips and gravy. How's it going?
0:15:37 > 0:15:39- It's going well.- Yeah?
0:15:39 > 0:15:42Is it the same base dough for both the biscuits?
0:15:42 > 0:15:44This is chocolate biscuit dough
0:15:44 > 0:15:49and I made peppermint biscuit dough, which is in the fridge.
0:15:49 > 0:15:50- GRAHAM:- So, two types of biscuits?
0:15:50 > 0:15:52- You've got lots to do.- Yeah!
0:15:53 > 0:15:57The bakers need to be careful not to overwork their dough
0:15:57 > 0:16:00or their biscuits could end up dry and brittle.
0:16:00 > 0:16:02My showstopper is going to be biscuits
0:16:02 > 0:16:04that spell out do, re, mi.
0:16:04 > 0:16:05I really like The Sound Of Music,
0:16:05 > 0:16:08and that's one of my favourite songs from it.
0:16:08 > 0:16:11Megan's musical scales will be made out of orange flavoured shortbread
0:16:11 > 0:16:14topped with melted orange chocolate,
0:16:14 > 0:16:16onto which she'll pipe iced musical notes.
0:16:16 > 0:16:18- I can't sing. - SHE GIGGLES
0:16:18 > 0:16:19But I like to sing.
0:16:22 > 0:16:25Takes me a while to do this because I need to get it really thick.
0:16:26 > 0:16:28The thickness of the shortbread dough will determine
0:16:28 > 0:16:30the texture of the biscuit.
0:16:30 > 0:16:33Too thin, they could over-bake and end up brittle.
0:16:33 > 0:16:35I like it to be really soft, like a bite.
0:16:35 > 0:16:36I don't want it to be hard.
0:16:36 > 0:16:38Ooh!
0:16:39 > 0:16:43Like Alex and Megan, Hafsa is also making shortbread biscuits.
0:16:44 > 0:16:47But she's given herself the tricky task of making double the amount
0:16:47 > 0:16:50with half the thickness of Megan's to create her vision.
0:16:52 > 0:16:55- Nothing happened, nothing to see. - THEY LAUGH
0:16:55 > 0:16:57Is that a sundial?
0:16:57 > 0:16:59- Yeah.- Wow! - When it goes on the plate,
0:16:59 > 0:17:03the sundial will be right in the centre and there will be music notes
0:17:03 > 0:17:06all around signifying that music, you can play it whenever.
0:17:06 > 0:17:08That's really deep and meaningful. I love it.
0:17:09 > 0:17:13Hafsa's sundial will be constructed out of lemon shortbread discs.
0:17:13 > 0:17:15The surrounding guitars and notes
0:17:15 > 0:17:17will be flavoured with spices and seeds,
0:17:17 > 0:17:21then decorated with home-made sugar paste flowers.
0:17:21 > 0:17:25I like messing around with, like, different flavours.
0:17:25 > 0:17:26Do you know what she's put on top there?
0:17:26 > 0:17:28- Charcoal? - ALLEGRA LAUGHS
0:17:28 > 0:17:30- What is it?- Blue poppy seeds.
0:17:30 > 0:17:32- All them as well?- Yeah. - I'll think them.
0:17:32 > 0:17:36These ones that I'm making now, I'm going to put cardamom powder
0:17:36 > 0:17:37and saffron.
0:17:37 > 0:17:38Why are you brushing it on
0:17:38 > 0:17:40as opposed to putting it through the dough?
0:17:40 > 0:17:42Because when you put it through the dough,
0:17:42 > 0:17:45it ends up with a lot in one sort of place.
0:17:45 > 0:17:47Then it can really, like, overpower.
0:17:53 > 0:17:55These are about to go in the oven.
0:17:55 > 0:17:57I have given myself quite a lot to do.
0:17:57 > 0:17:59# Do, re, mi, so, fa, la. #
0:18:01 > 0:18:02Ti, do.
0:18:02 > 0:18:04I think I might need to speed up a bit.
0:18:04 > 0:18:07- # You've got one hour left - # One hour left
0:18:07 > 0:18:10- # In your biscuit challenge - # One hour left
0:18:10 > 0:18:11# Ooh, yeah! #
0:18:15 > 0:18:18Oh, I've forgotten to put the chocolate chips in!
0:18:18 > 0:18:20You've done what, sorry?
0:18:20 > 0:18:22I've forgotten to put the chocolate chips in.
0:18:22 > 0:18:24Argh.
0:18:24 > 0:18:27I...I...I don't know how that happened.
0:18:32 > 0:18:35They don't look very brown. They need to be golden.
0:18:35 > 0:18:38I'm cutting the biscuits out using my square cutter.
0:18:38 > 0:18:41It's better to cut your biscuits out when they are warm
0:18:41 > 0:18:43because it cuts cleaner.
0:18:43 > 0:18:46And then I'm about to put it in the freezer so that they cool faster.
0:18:50 > 0:18:51Oh!
0:18:53 > 0:18:55HE SIGHS HEAVILY
0:19:01 > 0:19:03- WHISPERS:- No more breakages.
0:19:04 > 0:19:05Bakers...
0:19:05 > 0:19:08# You are halfway through
0:19:08 > 0:19:11- # Your musical biscuit challenge - # Oh, yeah
0:19:11 > 0:19:15- # 45 minutes to go - # Yeah! #
0:19:16 > 0:19:18Once the biscuits are cooled, they can be decorated.
0:19:20 > 0:19:21Perfect.
0:19:25 > 0:19:27How are we doing, Alex?
0:19:27 > 0:19:30Good, thanks. I'm just chocolatising my biscuits.
0:19:30 > 0:19:34I forgot to put the chocolate chips on the inside of the biscuit.
0:19:34 > 0:19:37Right. That's not a major disaster, is it?
0:19:37 > 0:19:40Not totally cos it's already quite chocolaty.
0:19:40 > 0:19:41Is it?
0:19:41 > 0:19:43- It's quite messy job you've got there.- Yeah.
0:19:43 > 0:19:47Be the tidiest version of yourself you possibly can be, Alex.
0:19:47 > 0:19:49- Definitely.- Alex?
0:19:49 > 0:19:52Invoke your inner tidy-boy self.
0:19:52 > 0:19:54That's very, very deep down.
0:19:57 > 0:19:59SHE COUGHS
0:19:59 > 0:20:00Whoa!
0:20:00 > 0:20:03- SHE SIGHS WITH RELIEF - Wow, that was close.
0:20:03 > 0:20:06That looks very gratifying.
0:20:06 > 0:20:07Is it gratifying, James?
0:20:07 > 0:20:09- Hmm.- Hmm.
0:20:09 > 0:20:12I'm just going to say "hmm" to everything that you say
0:20:12 > 0:20:14while I'm icing these.
0:20:14 > 0:20:16Do you basically want us to leave so you can concentrate?
0:20:16 > 0:20:18- Hmm.- I think that's a yes.
0:20:24 > 0:20:26What happened there?
0:20:26 > 0:20:27I think it just cracked open.
0:20:27 > 0:20:30Could you not just ice it back together with that?
0:20:30 > 0:20:32- Oh, yeah!- Use it as glue, use it as glue.- Do that, yeah!
0:20:32 > 0:20:34So, how does this work? Here we go.
0:20:34 > 0:20:36Yes. Excellent.
0:20:41 > 0:20:44I was meant to write musical jigsaw, but I've actually written...
0:20:44 > 0:20:47I wrote musical biscuits, but I'm just covering over it.
0:20:47 > 0:20:48At least I've realised.
0:20:50 > 0:20:53OK, bakers, not long to go now. You've got five minutes. Come on.
0:20:53 > 0:20:57HE HUMS
0:20:57 > 0:21:00# Dramatic music is playing right now. #
0:21:03 > 0:21:05Just put them on the board.
0:21:07 > 0:21:11I made them at home out of icing - sugar craft flowers.
0:21:11 > 0:21:14Covering up the break.
0:21:14 > 0:21:15Moment of truth.
0:21:18 > 0:21:20These peppermint ones are breaking.
0:21:20 > 0:21:22Ahhh!
0:21:23 > 0:21:25All the guitars, they're really fragile
0:21:25 > 0:21:28cos the top bits, they keep on breaking.
0:21:33 > 0:21:34This bit's fine.
0:21:34 > 0:21:36No, it's not.
0:21:36 > 0:21:41I've just broken one more than I could afford,
0:21:41 > 0:21:44so...the song will not be finished.
0:21:44 > 0:21:46Ooh!
0:21:47 > 0:21:50The peppermint ones are going to have to go without piping.
0:21:50 > 0:21:51I haven't got enough time.
0:21:53 > 0:21:55This one can't go without piping.
0:21:57 > 0:22:00One minute left. 60 seconds, guys.
0:22:07 > 0:22:10It's not the best I've ever piped.
0:22:12 > 0:22:13Yeah, I can do this.
0:22:18 > 0:22:21That one's broken. I can fix them.
0:22:21 > 0:22:23I'm shaking really, really bad.
0:22:29 > 0:22:31OK, bakers, that's it.
0:22:31 > 0:22:34Please step away from your musical biscuits, your time is up.
0:22:44 > 0:22:47I think the flavours work really well in my bake,
0:22:47 > 0:22:49but all the biscuits just kept on breaking.
0:22:52 > 0:22:55There is something about this that appeals to me.
0:22:55 > 0:22:57I quite like your little flowers here.
0:22:57 > 0:23:00Your icing looks quite nice as well.
0:23:00 > 0:23:02Is that the saffrony-cardamomy one?
0:23:02 > 0:23:05- Yes, saffron and cardamom. - I'm going to go for one of those.
0:23:06 > 0:23:08Your biscuits, for me, are a little dry.
0:23:08 > 0:23:12I'm not really picking up the spices you mentioned.
0:23:12 > 0:23:15By sprinkling it on top like that, you're not really giving it
0:23:15 > 0:23:17any chance to come through on the flavour.
0:23:17 > 0:23:19I'm going for a bit of lemon and poppy seed.
0:23:19 > 0:23:21CRUNCHING
0:23:21 > 0:23:25You get a lot of poppy and you could just do with a few less.
0:23:25 > 0:23:28But visually, very interesting. Thank you very much, Hafsa.
0:23:33 > 0:23:36I can see that you've put a lot of work into these
0:23:36 > 0:23:38in terms of you've made two doughs, you've made icing,
0:23:38 > 0:23:41you've made buttercream and you've tried some piping.
0:23:41 > 0:23:43It's definitely delivered on the brief.
0:23:43 > 0:23:47This is peppermint with a chocolate butter icing.
0:23:47 > 0:23:48Yes.
0:23:48 > 0:23:51It's really refreshing, hits the top of the mouth.
0:23:51 > 0:23:54- It's very crumbly.- Good. - That, to me, is a yummy biscuit.
0:23:54 > 0:23:56- I'm going for a bourbon.- Yeah.
0:23:56 > 0:23:59- I like the lime with it, nice touch. - Thank you.
0:23:59 > 0:24:01What you've got here is a really considered bake.
0:24:01 > 0:24:04If you were a bit more patient, you'd have a really considered finish,
0:24:04 > 0:24:06much more finesse, yeah?
0:24:06 > 0:24:08- Thank you very much, James. - Cheers, James.
0:24:16 > 0:24:18Very nice. I mean, a nice, fun idea.
0:24:18 > 0:24:21I mean, to be totally honest, given the strong technical this morning,
0:24:21 > 0:24:23we thought you might have done something
0:24:23 > 0:24:26with a bit more oomph to it, but it's very well delivered.
0:24:26 > 0:24:27Let's have a taste.
0:24:28 > 0:24:30Nice snap.
0:24:31 > 0:24:33Good little crumb. Nice orange flavour.
0:24:33 > 0:24:36- Lovely orange flavour. - A really nice little biscuit.
0:24:36 > 0:24:38I think that's well delivered. Thank you very much, Megan.
0:24:45 > 0:24:47Did you find that inner tidy Alex?
0:24:47 > 0:24:49I tried my best, it just...
0:24:49 > 0:24:52Everything together sort of slightly smudged.
0:24:52 > 0:24:54Yeah, I think we can say that.
0:24:54 > 0:24:56But it is a nice idea, I like the design.
0:24:58 > 0:25:01I'd like a bit more crumb and a bit more butter flavour,
0:25:01 > 0:25:03but otherwise, it's a really nice bake.
0:25:03 > 0:25:05You've got a decent shortbread, nice chocolaty stuff
0:25:05 > 0:25:07and then a bit of sweetie on top.
0:25:07 > 0:25:08It works just great.
0:25:08 > 0:25:11You've just let yourself down a little bit on the actual execution
0:25:11 > 0:25:13because it's a little bit messy, Alex.
0:25:13 > 0:25:16- Slightly. Thank you. - THEY CHUCKLE
0:25:19 > 0:25:22- I really liked yours. - Yours was really nice.
0:25:22 > 0:25:25I think our bakers have made this very, very difficult this afternoon.
0:25:25 > 0:25:27Very tough.
0:25:27 > 0:25:29Hafsa in the technical, she didn't do brilliantly,
0:25:29 > 0:25:30I think that's fair to say,
0:25:30 > 0:25:33but did she redeem herself with the showstopper?
0:25:33 > 0:25:36It's pretty. These are probably the prettiest things on the whole table.
0:25:36 > 0:25:39It just lacks...moisture.
0:25:39 > 0:25:42There is more attention to detail of how it looks
0:25:42 > 0:25:44rather than how it tastes.
0:25:44 > 0:25:46Alex this morning, his salted caramel cake,
0:25:46 > 0:25:49- it was on the wonk, let's be honest. - THEY LAUGH
0:25:49 > 0:25:52What did you think of his showstopper today?
0:25:52 > 0:25:56Alex had a nice idea, making the jigsaw. It's got a good flavour,
0:25:56 > 0:25:57nice amount of sweetness.
0:25:57 > 0:25:59I thought that was great, lots of fun.
0:25:59 > 0:26:02Just need him to work a bit tidier.
0:26:02 > 0:26:05Megan, her bake is great, it's a good shortbread.
0:26:05 > 0:26:07It's the best shortbread on the table here.
0:26:07 > 0:26:10For me, Megan hasn't necessarily challenged herself
0:26:10 > 0:26:11as I'd liked to have seen.
0:26:11 > 0:26:13She had a near perfect cake this morning.
0:26:13 > 0:26:16She's got a very, very simple biscuit here.
0:26:16 > 0:26:18Meanwhile, look at James. I love that he went for two doughs.
0:26:18 > 0:26:20- We thought that was really impressive.- Yeah.
0:26:20 > 0:26:22Two doughs, two different toppings.
0:26:22 > 0:26:26- Again, just, you've got to say, it's messy.- Mm.
0:26:31 > 0:26:35Bakers, thank you ever so much for all your hard work today.
0:26:35 > 0:26:37Unfortunately, only one of you can
0:26:37 > 0:26:39go through to the quarterfinals today.
0:26:39 > 0:26:41Our judges have made their decision.
0:26:41 > 0:26:46They think that this person's bakes today were visually pleasing
0:26:46 > 0:26:49and followed through on flavour.
0:26:49 > 0:26:53The baker going through to the quarterfinal is...
0:26:57 > 0:26:58..Megan!
0:26:58 > 0:27:00CHEERING AND APPLAUSE
0:27:02 > 0:27:05It's the most amazing feeling EVER.
0:27:05 > 0:27:07I seriously don't think that it's sunk in yet.
0:27:07 > 0:27:10Megan was really, really good.
0:27:10 > 0:27:12I think she really deserves to get through.
0:27:12 > 0:27:13Yeah!
0:27:13 > 0:27:15Of all the bakers we've seen today, Megan showed very good
0:27:15 > 0:27:18technical skills and demonstrated an understanding of flavour.
0:27:19 > 0:27:21She was absolutely in control,
0:27:21 > 0:27:24made a really knockout salted caramel cake.
0:27:24 > 0:27:27She did deliver her vision in musical biscuits this afternoon,
0:27:27 > 0:27:29but we need her to push herself a bit more for the quarters.
0:27:29 > 0:27:31- Well done, Megan.- Thank you.
0:27:31 > 0:27:33I'm going to try and make sure that I improve
0:27:33 > 0:27:36because going through means it's going to get tougher,
0:27:36 > 0:27:39and I really want to make sure that I can get up to that standard.
0:27:41 > 0:27:44Next time, the bakers face a brittle bake.
0:27:44 > 0:27:46Oh, my biscuits broke!
0:27:46 > 0:27:48And it's celebration time...
0:27:48 > 0:27:49Yeah. Come on!
0:27:49 > 0:27:51..with show-stopping birthday cakes.
0:27:51 > 0:27:54Party on. That's what we say to that.